Warm Cheese and Chive Pots
Serve with walnut scones and asparagus salad.
Stilton may be used in place of the Cheddar and Parmesan
Makes 6-8 main course size teacups (or 14 starter espresso cups)
Preheat oven to 150c/gas mark 4
Place the cream, milk and 140g cheese into a pan. Place over a low heat and stir until cheese is melted. Set aside to cool slightly.
Preheat the oven to 150C. Lightly butter 6 teacups or ramekin dishes and place in a roasting tin.
Place the yolks and cayenne in a bowl and whisk well. Season with a little salt and black pepper. Add the cream mixture and chives and stir well.
Carefully pour the mixture between the cups. Scatter the remaining cheese over the custards.
Pour in enough boiling water to come halfway up the sides of the cups. Carefully place in the oven and cook for 30-35 minutes or until just set. Finish with pieces of cripsy Parma Ham.
Asparagus Vinaigrette
Whisk together the dressing ingredients. Pour the dressing over the asparagus and toss through well. Leave in a cool place for approx. 4/5 hours. Toss the asparagus through the rocket and serve.
Walnut and Thyme Scones
Makes 12 mini scones.
Preheat the oven to Gas Mark 7/ 220C/ 425F. Lightly flour a baking tray.
Sift the flour, baking powder and salt into a mixing bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the nuts and milk and using a fork lightly combine the ingredients together to form a soft dough.
Transfer the dough to a lightly floured surface and knead very lightly. Using your hands press out to a thickness of 2.5 cm. Using a fluted 4cm cutter, cut out approx. 12 small rounds.
Place the scones on the floured baking sheet and bake in the oven for 8 minutes or until risen and lightly browned. Transfer to a wire rack to cool.
Warm Cheese and Chive Pots
Serve with walnut scones and asparagus salad.
Stilton may be used in place of the Cheddar and Parmesan
Makes 6-8 main course size teacups (or 14 starter espresso cups)
Preheat oven to 150c/gas mark 4
Place the cream, milk and 140g cheese into a pan. Place over a low heat and stir until cheese is melted. Set aside to cool slightly.
Preheat the oven to 150C. Lightly butter 6 teacups or ramekin dishes and place in a roasting tin.
Place the yolks and cayenne in a bowl and whisk well. Season with a little salt and black pepper. Add the cream mixture and chives and stir well.
Carefully pour the mixture between the cups. Scatter the remaining cheese over the custards.
Pour in enough boiling water to come halfway up the sides of the cups. Carefully place in the oven and cook for 30-35 minutes or until just set. Finish with pieces of cripsy Parma Ham.
Asparagus Vinaigrette
Whisk together the dressing ingredients. Pour the dressing over the asparagus and toss through well. Leave in a cool place for approx. 4/5 hours. Toss the asparagus through the rocket and serve.
Walnut and Thyme Scones
Makes 12 mini scones.
Preheat the oven to Gas Mark 7/ 220C/ 425F. Lightly flour a baking tray.
Sift the flour, baking powder and salt into a mixing bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the nuts and milk and using a fork lightly combine the ingredients together to form a soft dough.
Transfer the dough to a lightly floured surface and knead very lightly. Using your hands press out to a thickness of 2.5 cm. Using a fluted 4cm cutter, cut out approx. 12 small rounds.
Place the scones on the floured baking sheet and bake in the oven for 8 minutes or until risen and lightly browned. Transfer to a wire rack to cool.
